Bagels

Bagels

Ingredients/Components

• sugar - 1/4 c
• salt - 1 Tbsp
• flour - 5 to
• egg, slightly beaten - 1 item
• warm water
• active dry yeast - 1 pkg
• poppy or sesame seed optional - 1 item

How to make bagels:

In a large bowl, dissolve yeast in warm water. Add salt and 1/4 cup sugar, stirring to dissolve. Gradually add flour, enough to make a soft dough, mixing well after each addition so that dough is well blended. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes.

Cover loosely with a light towel and let rest in warm place for 15 minutes. On a floured board, punch dough flat and roll into a square that is 1-inch thick. Cut dough into 12 equal strips. Roll each strip in pencil shape that is 1/2-inch thick. Form into a doughnut shape by overlapping ends and pinch to seal. Cover and let rise 20 minutes.

In a large pot, bring 1 gallon of water to boiling; add 1 tablespoon sugar and reduce heat to keep water just under the boiling point. Drop in bagels, one at a time, until there are 5 or 6 in the pot. If bagels stick to bottom of pot, gently loosen with a fork. Allow bagels to simmer for 7 minutes. Remove bagels and place on towel to drain. Place bagels on ungreased baking sheet 1 inch apart and brush with slightly beaten egg. Sprinkle with seed. Bake at 375° for 30 to 35 minutes, until golden.

Recipe categories: Breads, Rolls/biscuits, Yeast breads.